It’s time again for me to report on our progress for the dark days challenge. You will remember that the challenge is to eat one meal a week that is as close to 100% local as possible. We are trying really hard to find local sources of ingredients and we are having a hard time with some items. I will report on our progress as the challenge progresses.
Today we decided to do another breakfast for dinner. The main reason we did this is we are getting a little backed up on eggs!! We decided to do egg toaster sandwiches. I’m going to call this one a 95% local meal again, we had turkey bacon again and that wasn’t local. Here’s a list of what we used and where it came from:
Ingredients Source Distance
Eggs The chicks in the backyard 100 feet
Potatoes From our garden stores 100 feet
Sandwich Bread Dunford Bakery 10 miles
Cheese Gosner Cheese 100 miles
Muffin Mix Lehi Roller Mill 15 miles
Turkey Bacon Minnesota Very far
We have been super busy so we didn’t have time to make homemade muffins. Instead we used a mix from Lehi Roller Mills, a local specialty mill that makes these mixes at their mill that is in the town of Lehi about 15 miles south of us.
This one is pretty easy, Fry up the eggs
Put an egg, some cooked bacon and shredded cheese on the bread and then grill the sandwiches on a well greased griddle.
We also shredded some left-over baked potatoes to make hash browns.
Add a muffin or two and you have a super quick, very local meal!!